Oven-Baked Turkey & Mushroom Lettuce Cups with Rice, Spicy Mayo & Togarashi
Ready to Cook

Oven-Baked Turkey & Mushroom Lettuce Cups

with Rice, Spicy Mayo & Togarashi

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Tucked inside soft butter lettuce leaves, a savory filling of turkey, earthy mushrooms, and white rice comes together in an umami-rich hoisin and soy sauce. We're finishing each cup with crispy onions, spicy mayo, and a sprinkle of vibrant togarashi.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Oven-Baked Turkey & Mushroom Lettuce Cups with Rice, Spicy Mayo & Togarashi
Title
  • 18 oz Ground Turkey
  • 1 cup Long Grain White Rice
  • 2 heads Butter Lettuce
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • ¼ cup Hoisin Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ½ lb Mushrooms
  • 2 Tbsps Soy Sauce
  • 2 Tbsps Sambal Oelek
  • ⅓ cup Crispy Onions
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, soy sauce, sautéed aromatics, and mushrooms (tearing into bite-sized pieces before adding). Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Prepare the turkey and cook your dish
2 Prepare the turkey and cook your dish

Add the turkey (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Tightly cover the trays with foil and bake 40 to 42 minutes, or until the rice is tender and the turkey is cooked through. Remove from the oven. Carefully remove the foil. Add the hoisin sauce; stir to combine.

Finish & serve your dish
3 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Tear off and discard the root ends of the lettuce; separate the leaves. Serve the lettuce leaves, baked trays, spicy mayo, crispy onions, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Tips from Home Chefs

Oven-Baked Turkey & Mushroom Lettuce Cups

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, soy sauce, sautéed aromatics, and mushrooms (tearing into bite-sized pieces before adding). Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Prepare the turkey and cook your dish

Add the turkey (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Tightly cover the trays with foil and bake 40 to 42 minutes, or until the rice is tender and the turkey is cooked through. Remove from the oven. Carefully remove the foil. Add the hoisin sauce; stir to combine.

Prepare the turkey and cook your dish
Finish & serve your dish
3 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Tear off and discard the root ends of the lettuce; separate the leaves. Serve the lettuce leaves, baked trays, spicy mayo, crispy onions, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Browse Steps
1 of 3